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Clams Casino
Jon Davies
(Makes 2 dozen) This is my variation of a dish that appears on more menus than ketchup stains
Print Recipe
Ingredients
2
dozen top necks
steamed to the clams just open
2
green peppers
diced
1
red pepper
diced
1
stick butter
1
onion
diced
8
strips bacon
diced
8
cloves
garlic
minced
Salt and pepper to taste
4
ribs celery
diced
1
tsp
oregano
1
tsp
tabasco
Juice of 1 lemon
3
Tbsp
parmesan cheese
¼
cup
panko bread crumbs
Olive oil drizzle
Instructions
Steam clams
Lightly remove meat, chop and reserve
In sauté pan, render bacon until brown
Add butter and sauté peppers, onions celery garlic 2-3 minutes until softened
Season with salt, pepper, oregano and Tabasco
Add clams and cook 3 more minutes.
Generously fill clam shells with mixture.
Top with bread crumbs, parmesan and drizzle with lemon juice and olive oil.
Clams can be refrigerated or frozen at this point for later use.
To serve, preheat oven to 425 degrees
Cook clams 10 minutes or until topping is brown and bubbling